{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,19]],"date-time":"2026-06-19T19:37:50Z","timestamp":1781897870641,"version":"3.54.5"},"reference-count":35,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2023,8,21]],"date-time":"2023-08-21T00:00:00Z","timestamp":1692576000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2024,1,15]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Volatile organic compounds (VOCs) produced during meat storage are mainly derived from the decomposition of meat components and the metabolism of spoilage bacteria. VOCs produced in sterile bacon model substrate inoculated or un\u2010inoculated with spoilage bacteria, <jats:italic>Staphylococcus xylosus<\/jats:italic> (P2), <jats:italic>Leuconostoc mesenteroides<\/jats:italic> (P6), <jats:italic>Carnobacterium maltaromaticum<\/jats:italic> (P9), <jats:italic>Leuconostoc gelidum<\/jats:italic> (P16) and <jats:italic>Serratia liquefaciens<\/jats:italic> (P20), previously isolated, were identified by headspace solid\u2010phase microextraction (HS\u2010SPME) coupled with gas chromatography\u2013mass spectrometry (GC\u2013MS). Furthermore, combinations of the strains (Pm) were also obtained.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>In total, 54 volatile compounds, including aldehydes, alcohols, phenols, ketones, alkanes, alkanes, organic acids, esters and so forth, were determined after 45\u2009days of storage in bacon inoculated with potential spoilage bacteria using the HS\u2010SPME\/GC\u2013MS method. VOC concentrations of alcohols and organic acids in groups inoculated with bacteria were remarkably higher (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.05) compared to that in control samples. Specifically, some VOCs are closely related to the metabolic activity of the inoculated bacterial strains; for example, 2,3\u2010butanediol was associated with P2, P16 and P20, and acetic acid was mainly related to P6 and P9.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The results of partial least squares regression indicated that there was a high correlation between the electronic nose sensors and VOCs of smoked inoculated potential spoilage bacteria. These compounds are potentially important for predicting deterioration of smoked bacon. \u00a9 2023 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.12895","type":"journal-article","created":{"date-parts":[[2023,8,2]],"date-time":"2023-08-02T22:39:47Z","timestamp":1691015987000},"page":"93-103","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Volatile compounds produced in smoked bacon inoculated with potential spoilage bacteria"],"prefix":"10.1002","volume":"104","author":[{"given":"Xinfu","family":"Li","sequence":"first","affiliation":[{"name":"College of Food Science and Light Industry, Nanjing Tech University  Nanjing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6135-3289","authenticated-orcid":false,"given":"Yun","family":"Sun","sequence":"additional","affiliation":[{"name":"College of Food Science and Light Industry, Nanjing Tech University  Nanjing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5569-4263","authenticated-orcid":false,"given":"Qiang","family":"Xiong","sequence":"additional","affiliation":[{"name":"College of Food Science and Light Industry, Nanjing Tech University  Nanjing China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,8,21]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2021.11.007"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-819233-7.00017-3"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules23123286"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2021.109208"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12526"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9050633"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.02212-18"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/jam.13710"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.135950"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules27196703"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2020.108345"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2021.108626"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.110982"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.275"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1080\/10498850.2015.1101629"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2023.104229"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2018.01.005"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.09.032"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2021.713513"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2018.08.007"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2021.109076"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.111365"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2014.02.002"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1002\/sscp.202200033"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-030-24903-8_3"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2015.03.001"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2020.1858269"},{"key":"e_1_2_8_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2011.04.008"},{"key":"e_1_2_8_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.108392"},{"key":"e_1_2_8_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2016.03.001"},{"key":"e_1_2_8_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2018.09.006"},{"key":"e_1_2_8_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2010.06.012"},{"key":"e_1_2_8_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2018.09.019"},{"key":"e_1_2_8_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biortech.2017.09.200"},{"key":"e_1_2_8_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2020.100853"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.12895","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,19]],"date-time":"2025-10-19T11:18:03Z","timestamp":1760872683000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.12895"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,8,21]]},"references-count":35,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2024,1,15]]}},"alternative-id":["10.1002\/jsfa.12895"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.12895","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"value":"0022-5142","type":"print"},{"value":"1097-0010","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,8,21]]},"assertion":[{"value":"2023-03-17","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2023-08-03","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2023-08-21","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}